Remove the peel from the celery, carrot, cut into small cubes. Onion also cut into fine cubes. Season rabbit fillets with salt, fry in a frying pan in a little bit of oil all around. Add celery, carrot, onion and rosemary to meat. Roast meat for about 5 min more, then remove from roasting pan and rest covered until warm.
Rinse fennel, cut in half, saving the fennel greens. Using a small kitchen knife, pull off the outer coarse strings of the fennel. Cut fennel into small cubes. Cut bell bell pepper in half, remove core and also cut into small cubes. Melt half of the butter in a frying pan. Briefly sauté the peppers and fennel. Add the juice of one lemon, rosemary, honey, white wine and cream and sauté for a few minutes (the fennel must be soft).
Only now season the vegetables with salt. Add cold butter, chopped fennel greens. Deglaze the roasted vegetables from the rabbit with a little white wine and water and cook through. Heat the meat again briefly in the juice. Bind the juice with cold butter.
Place the vegetables in the center of the plate, cut the meat diagonally into slices and arrange on the vegetables.
harmonious red wine
Our tip: Use your favorite red wine for cooking!
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